Ginger Pear Hemp Granola

Ginger Pear Hemp Granola

Poor pear, it had been sitting in the fruit bowl forgotten for far too long.  Only strawberries and oranges have been making it into Lennox’s belly lately.  He sees them {or anything red that resembles strawberries} and starts signing for … Continue reading

Way Delicious Vegan Tacos

Have you ever tried millet?  I had never even heard of it until yesterday while browsing the health food store.  I decided to give it a shot.  That has to be one of my favorite things about becoming vegan.  I’m trying new things way more often than I ever did before.  Food is so exciting to me.  If I had the time, I would spend all day in the kitchen trying new things {I’d probably get nice and plump too, good thing I don’t have the time}.

Yesterday I followed the directions and made some very bland millet.  Simply not impressed, but I knew that with some additions is would be a fun new staple.  I found some inspiration in my Thrive Foods book by Brendan Brazier and decided to make some tacos.  All I can say is YUMMY!

You can barely see the millet hiding under the black beans, but it's there I promise.

Way Delicious Vegan Tacos – with Green Millet, Black Bean, Guacamole, Tomatoes, Yellow Peppers and Pine Cheese Sauce

Green Millet

1 cup millet {cooked according to package directions}

2 Tbsp coconut butter

1 small clove of garlic

3 Tbsp spirulina

3 Tbsp Braggs liquid aminos

First, I took some cooked millet and sauteed it in coconut butter {my new favorite thing}, with a small clove of garlic.  Then I added spirulina and  Braggs liquid aminos.  This idea came from Thrive Foods by Brendan Brazier.  I added the coconut butter and garlic and toned down his recommendation for the amount of spirulina – this stuff is just stinky.  I have to admit this was way better than I expected it to be.  Even my totally NOT vegan step-dad tried it and he said it tasted good, although I couldn’t even get my mom to try it.

Yellow Pepper Pine Cheese – from Thrive Foods by Brendan Brazier

1 yellow bell pepper

1/2 cup pine nuts

3 1/2 Tbsp nutritional yeast

1 tsp sea salt

1 tsp tarragon {I didn’t have any so I used 2 drops of doTERRA thyme oil}

1 Tbsp olive oil

1 tsp apple cider vinegar

1 tsp agave nectar

1 small clove of garlic

Combine all ingredients in a blender and blend thoroughly.


Once you have made the above items.  Make some guacamole as you wish.  Dice some tomatoes and slice some bell peppers. 

Then, fry your tortillas {I used Trader Joes organic blue corn tortillas} in coconut oil. Build your taco and enjoy!

The combination was heavenly!  Let me know if you agree.



Spicy Sesame Coleslaw

Recently I ordered Brendan Brazier’s book Thrive Foods on Amazon!  It felt like Christmas to me when the Amazon box arrived.  I’m slightly obsessed with him and his philosophy about nutrition.  (I highly recommend you order it now it you don’t already have it.)  When I first learned about Brendan I was uber excited because he used to be a professional Ironman Triathlete like my husband Joe.

My husband Joe, in the red cap.

I thought it would be helpful when trying to persuade Joe to adapting a strictly plant based diet.  Turns out Joe didn’t need any convincing at all and the switch for him was just natural.  Phew!

Now, back to Brendan…I finally tried one of his recipes last night, his South of the Border Coleslaw.  This was my first time trying one of his recipes…there are so many yummy looking ones to choose from…but I chose this one simply because I happened to have two head of cabbage needing to be eaten.  It was just OK on it’s own. But, the whole time I was eating it, I just thought it needed something.  My step-dad had some with me while we watched American Idol…go Phillip Phillips!  He also thought there was something missing – he suggested adding pineapple asking…isn’t there pineapple in regular coleslaw?  Baahaha, that made me laugh out loud!  No, not in any recipes I’ve seen.

Don't you dig my fancy iPhone photography!


Here’s the recipe:

South of the Border Coleslaw

1/2 cup cashews, soaked in water for 1-2 hours

1/2 cup cashew soak water

2 tsp apple cider vinegar

2 large Medjool dates, pitted

1/2 cup packed fresh cilantro, plus more for garnish

1/2 tsp sea salt

8 cups finely shredded green cabbage (shredded as thinly as possible)

1 cup shredded carrots


When cashews are soaked and soft, place in a blender with water, vinegar, dates, cilantro and salt.  Blend until smooth and creamy (this may take a couple of minutes).  In a bowl, mix together the cabbage and carrots.  Pour the blended mixture on top and toss until well coated.  Garnish with additional cilantro, if desired.

What I added:

To a bowl of coleslaw I simply drizzled sesame oil, sprinkled sesame seeds and squirted some Sriracha Hot Chili Sauce on top.  This totally made the dish beyond delicious!

I’d be curious to hear what YOU think about this recipe and how you changed it if at all.